Handbook of Vanilla Science and Technology - Tapa dura

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: * The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients * Includes an analysis of the current vanilla markets in the US and Europe * Edited by experts who hold roles in the flavour industry and academic research

Vanilla is the world's most popular flavor. It is a universally-appreciated flavor in its own right and it also provides smoothness and body when used in combination with other flavors. As a flavor and fragrance it is used in foods, cosmetics, pharmaceuticals and other products. The vanilla orchid is indigenous to Mexico and was first used and cultivated by the Totonac Indians. Now, vanilla cultivation, extraction, analysis, and marketing are major international industries.

The Handbook of Vanilla Science and Technology provides a comprehensive overview of the science and technology employed in the production and supply chain of vanilla products. A wide range of international authors cover topics that include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses for vanilla. The biology of vanilla and the potential for biotechnological production of vanillin are also addressed. The book is designed to be an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavors and fragrances worldwide. It will be of interest to all those involved in the business and biology of vanilla.